Tuna of course.
We have only had local Bluefin in a couple of times so far this season. They are usually larger, more fatty and have darker meat than the Bigeye and Yellowfin. The Bigeye and Yellowfin are nearly impossible to distinguish from each other.
Monday, October 10, 2011
Subscribe to:
Post Comments (Atom)
Popular Posts
-
Ever since my buddy Yuji invited me to check out True World fish warehouse in Jerz I have gone hog-wild with the ike jime research. I can&...
-
Up in the South Bronx lives an ambitious couple of ex-bankers who are farming what they have come to call Bronx Best Blue Tilapia , right i...
-
Seriola Dumerili Hail to twenty pound Amber Jack ! The WILD and woolly "Hamachi" of Florida is this week's lucky seasonal de...
-
P oint Judith, RI is a town where it still isn't weird to say that your husband, father, son or brother is commercial fisherman. My ne...
-
Back in Chapter 9.X.IIVXXX of yesteryear's News from the Yard, I describe the elusive catadromous eel and it's disgusting larv...
-
W ithin the murky waterways of the bayou lies a delicate ecosystem of life. Critters (humans included) who call the Gulf of Mex their home...
-
Check yourself before you wreck yourself: Do you want to sell locally sourced and sustainably harvested wild fish to your customers? Check ...
-
Martha's Vineyard is full of amazing sights to behold and stories to unfold. I, for one, am smitten by the clay cliffs in Aquinnah. Rig...
-
John Dory Story of Glory: "Zeus Faber" was an ambitious John Dory that lived off the coast of New Zealand. He was always easily ...
-
Have you examinated your lobs lately? If so, you may have noticed that their claws are not symmetrical. The pincher claw is smaller and shar...
No comments:
Post a Comment